- 61. HOMEMADE SUMMER SAUSAGE
- Combine all ingredients and mix well. Shape into roll about 2 inches round. Wrap in foil (dull side out). Refrigerate (not freeze) for 24 hours. Poke ...
Ingredients: 7 (beef .. salt .. smoke ...)
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- 62. SHIRLEY'S SUMMER SAUSAGE
- Mix all ingredients well and roll in foil with shiny side next to meat. Chill overnight. Poke toothpicks in bottom of foil and place in broiler pan. ...
Ingredients: 7 (beef .. salt .. smoke ...)
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- 63. SUMMER SAUSAGE
- Mix meat and seasoning together until blended, add water work into meat mixture. Shape into rolls the size of a Ritz cracker, wrap rolls in plastic ...
Ingredients: 7 (smoke ...)
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- 64. SUMMER SAUSAGE
- Roll in 2 or 3 inch roll. Wrap in tin foil (shiny side toward meat). Refrigerate for 24 hours. Punch a very few holes in top. Place on rack in pan. ...
Ingredients: 8 (beef .. salt .. smoke .. sugar ...)
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- 65. SUMMER SAUSAGE
- Mix all ingredients together and form into 2 or 3 loaves. Wrap in plastic and store in refrigerator for 24 hours. Unwrap and place on rack over ...
Ingredients: 6 (beef .. smoke ...)
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- 66. SUMMER SAUSAGE
- Mix ingredients. Divide and make two rolls. Put in foil. Poke holes in foil and refrigerate 24 hours. Put foil rolls in pan and bake at 350 degrees ...
Ingredients: 9 (beef .. mustard .. salt .. smoke ...)
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- 67. SUMMER SAUSAGE
- Mix well each day (refrigerate) for three days. On the fourth day, shape into loaves and bake 8-10 hours at 150 degrees. Turn during baking.
Ingredients: 6 (beef .. peppers .. salt ...)
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- 68. SUMMER SAUSAGE
- Mix and refrigerate 24 hours. Mix after another 24 hours. Then make into 5 long rolls. Bake 8 hours at 150 degrees.
Ingredients: 7 (liquid .. meat .. salt ...)
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- 69. VENISON SUMMER SAUSAGE
- Mix well. Make into 3 rolls. Wrap in wax paper. Chill 24 to 36 hours.
Ingredients: 6 (hamburg .. salt .. smoke ...)
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- 70. BEEF SUMMER SAUSAGE
- 1st day - Mix, cover and refrigerate. 2nd day - Mix, cover and refrigerate. 3rd day - Form into 5 rolls, place on broiler rack or pan. Bake 2 1/2 to ...
Ingredients: 6 (salt ...)
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